7 Delicious Vegan Tempeh Recipes to Spice Up Your Meals

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We all know tempeh! This soy product, which originally originates from Indonesia, is a versatile and nutritious base for many vegan dishes. Unlike tofu, tempeh has a firm texture and a nutty flavor, making it an ideal meat substitute if you’re looking to add a protein-rich component to your meals.

Since Tempeh is often used in the same boring old dishes, I think it’s a good idea to spice things up a little bit. The following recipes showcase tempeh’s adaptability, from savory stir-fries to hearty sandwiches. Each dish has been created to bring out the unique qualities of tempeh while keeping prep and cooking times reasonable. Let’s get into it!

BBQ Tempeh Tacos

Start by gathering your ingredients for the BBQ tempeh tacos. You’ll need:

• 8 oz tempeh
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1/2 cup BBQ sauce
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 4-6 small corn tortillas
• 1 avocado, sliced
• 1 small red onion, finely chopped
• Fresh cilantro, chopped

Time to prepare your tempeh.

1. Cut the tempeh into thin strips or cubes.
2. Heat the olive oil in a nonstick pan over medium heat.
3. Add tempeh and sauté until browned, about 5 minutes.
4. Pour soy sauce over tempeh and stir until evaporated.
5. Mix BBQ sauce, smoked paprika, and garlic powder in a bowl.
6. Coat the tempeh in the sauce mixture and cook for another 5 minutes.
7. Place corn tortillas on a clean surface.
8. Layer the BBQ tempeh on the tortillas.
9. Top with sliced avocado, chopped red onion, and cilantro to your taste.
10. Serve immediately and enjoy your flavorsome vegan BBQ tempeh tacos!

Buffalo Tempeh Wrap

For a tangy and satisfying meal, try the buffalo tempeh wrap. It’s a breeze to make and packs a flavorful punch. Here’s what you’ll need and how to whip it up:

Ingredients:

• 200g tempeh, sliced
• 1/4 cup buffalo sauce
• 1 tbsp. olive oil
• 2 large tortilla wraps
• 1/2 cup lettuce, shredded
• 1/4 cup carrots, julienned
• 1/4 cup celery, chopped
• 1/4 cup vegan ranch dressing
• 1 tbsp. vegan butter
• Salt and pepper, to taste

Instructions:

1. Preheat your skillet over medium heat and add olive oil.
2. Season the tempeh slices with salt and pepper, and pan-fry until golden brown on both sides.
3. In a separate bowl, toss the fried tempeh with buffalo sauce and vegan butter until well coated.
4. Lay out your tortillas and divide the lettuce, carrots, and celery equally onto each.
5. Place half of the buffalo tempeh into each wrap.
6. Drizzle with vegan ranch dressing.
7. Wrap them tightly, ensuring the ends are closed to keep the filling secure.
8. Cut in half for easier eating, if desired.

Grab and go with this portable feast, or sit down and savor the tangy flavors at your leisure.

Tempeh and Vegetable Coconut Curry

Here’s a cozy favorite: tempeh and vegetable coconut curry. Warm spices and creamy coconut milk make this dish a flavorful venture into vegan cuisine.

Ingredients:

• 8 oz tempeh, cubed
• 2 tbsp coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch ginger, minced
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, sliced
• 2 tsp curry powder
• 1 can (14 oz) coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Start by steaming your tempeh cubes for about 10 minutes; this helps them absorb the flavors better.
2. Heat coconut oil in a pan over medium heat. Add onions, garlic, and ginger. Sauté until the onions are translucent.
3. Toss in the bell pepper, broccoli, and carrot. Stir occasionally, cooking until they’re slightly tender.
4. Sprinkle the vegetables with curry powder, ensuring they’re well coated, and cook for another minute.
5. Pour in the coconut milk and add the steamed tempeh. Bring the mix to a simmer.
6. Let it bubble gently for about 5-7 minutes, or until the vegetables are tender and the tempeh is heated through. Season with salt to your taste.
7. Serve over a bed of rice or with naan. Garnish with cilantro.

Quick to assemble and packed with goodness, this curry is sure to satisfy your taste buds and contribute to a wholesome meal. Enjoy your vibrant bowl of tempeh and vegetable coconut curry!

Balsamic Maple Glazed Tempeh

Transform your tempeh with this simple yet flavor-packed recipe. Its sweet and tangy glaze is an excellent way to boost the taste of your vegan protein.

Ingredients:

• 8 oz tempeh, cut into 1/2-inch cubes
• 2 tbsp olive oil
• 3 tbsp balsamic vinegar
• 2 tbsp maple syrup
• 1 tbsp soy sauce or tamari
• 2 cloves garlic, minced
• 1/2 tsp ground ginger
• Pepper to taste

Instructions:

1. Begin by slicing your tempeh into 1/2-inch cubes.
2. Heat the olive oil in a pan over medium heat and add the tempeh cubes. Cook until golden brown.
3. In a small bowl, whisk together balsamic vinegar, maple syrup, soy sauce, garlic, and ground ginger.
4. Once the tempeh is browned, pour the glaze mixture over it.
5. Continue to cook for 5-7 minutes, occasionally turning the tempeh to coat evenly, until the glaze thickens.
6. Season with pepper to taste.

Serve this balsamic maple glazed tempeh as part of your main meal or as an appetizer. It pairs well with a variety of sides like roasted veggies, quinoa, or fresh salad. Indulge in this tantalizing mix of sweet and savory to elevate your vegan dishes.

Marinated Tempeh Greek Salad

Transform your salad game with this protein-packed marinated tempeh Greek salad. It’s a satisfying, tasteful dish that combines the zest of Greek flavors with the hearty bite of tempeh. Here’s how to whip it up.

Ingredients:

• 200g tempeh, cut into 1/2-inch cubes
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup kalamata olives, pitted and halved
• 1/4 cup vegan feta cheese, crumbled
• Fresh parsley for garnish

Marinade the Tempeh:

1. Whisk together olive oil, lemon juice, apple cider vinegar, oregano, minced garlic, salt, and pepper.
2. Toss tempeh cubes in the marinade and let sit for at least 30 minutes
3. Combine cherry tomatoes, cucumber, red onion, and olives in a large bowl.
4. After marinating, pan-fry tempeh over medium heat until golden brown, then allow to cool slightly.
5. Add tempeh and vegan feta to the bowl. Toss gently.

Serve your marinated tempeh Greek salad with a sprinkle of fresh parsley on top. Enjoy as a refreshing main dish or a standout side that’s sure to impress.

Vegan Tempeh Meatballs

These vegan tempeh meatballs are a perfect plant-based alternative to traditional meatballs. Packing flavor and texture, they’re great on spaghetti or in a sub!

Ingredients:

• 1 block tempeh (about 8 oz), crumbled
• 1/4 cup breadcrumbs (gluten-free if needed)
• 3 tbsp soy sauce or tamari
• 2 tbsp olive oil
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 2 tbsp nutritional yeast
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the crumbled tempeh with breadcrumbs, soy sauce, olive oil, flax egg, minced garlic, Italian seasoning, smoked paprika, black pepper, and nutritional yeast until everything is well combined.
3. Shape the mixture into small, round balls, placing them on the lined baking sheet.
4. Bake the tempeh balls for 20-25 minutes, or until they turn golden brown, flipping once halfway through.
5. Garnish with chopped parsley before serving.

Serve these meatballs with your favorite vegan pasta sauce over spaghetti or tuck them into a crusty sub roll with vegan cheese for a delicious meatball sub. Enjoy your hearty vegan creation!

Smoky Tempeh Stir-Fry

You’ll need:

• 200g tempeh, sliced into strips
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp liquid smoke
• 1 tsp paprika
• 2 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. In a bowl, whisk together soy sauce, maple syrup, liquid smoke, and paprika.
2. Marinate the tempeh strips in the mixture for at least 30 minutes.
3. Heat olive oil in a pan over medium heat.
4. Fry the tempeh strips until they’re browned and set them aside.
5. In the same pan, add more oil if needed and sauté onion and garlic until fragrant.
6. Toss in the red and green bell peppers, cook for another 2 minutes.
7. Add the tempeh back into the pan, stir well to combine.
8. Season with salt and pepper, and cook for another minute.
9. Garnish with green onions and serve immediately.

Pair with rice or noodles for a hearty meal.